Cranberry Beans with Parsley Pesto

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 4 cups cranberry beans fresh shelled ()
• 0.5 cup basil fresh
• 0.8 cup parsley fresh
• 1  garlic clove 
• 1 tablespoon juice of lemon fresh
• 3 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons parmesan fresh grated
• 1.3 cups plum tomatoes seeded chopped ( 2 large)
• 0.5 cup onion red finely chopped
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 2 tablespoons walnut pieces toasted chopped
• 2 quarts water 
• 2 tablespoons water 

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Bring 2 quarts water to a boil in a large saucepan; stir in cranberry beans and 1 teaspoon salt. Reduce heat, and simmer, uncovered, 40 minutes or until beans are tender.
2. Drain beans; place in a large bowl. Stir in tomato and onion.
3. Combine parsley and remaining ingredients in a food processor; process until finely chopped, scraping sides of bowl occasionally.
4. Add herb mixture to the bean mixture, and toss to combine.
5. Serve at room temperature.